address, as of yet, unknown

Thanks to Ford for sending to us: “The bitcoin bar is almost quaint by comparison. [Not listing the location] is a bold strategy for something opening in two days. Polymarket did do that free grocery store pop-up thing in New York so this could be a takeover of an existing space, presumably one that has no interest in March Madness. Could also be total bullshit.”

Polymarket shares this morning:

“We’re excited to announce ‘The Situation Room’ by Polymarket is coming to Washington, D.C.

The world’s first bar dedicated to monitoring the situation.

Imagine a sports bar… but just for situation monitoring — live X feeds, flight radar, Bloomberg terminals, and Polymarket screens. (more…)



photo by Albert Ting

Speaking of Itiyah and eight others…

From a press release:

New Kitchens On The Block returns to Mess Hall on Saturday, April 25, 2026. The twelfth edition of long-running food festival offers a onetime-only opportunity to savor signature dishes and drinks from 9 of DC’s most hyped new restaurants by the city’s buzziest, award-winningest chefs – before they open. For two hours, guests have the unique chance to meet the talent behind these forthcoming hot spots, get the behind-the-scenes lowdown on their latest ventures, and take a few selfies with them.

NKOTB 12’s participants are: (more…)



1416 11th Street, NW

From a press release:

“This summer, Itiyah, at an intimate 20-seats, will open in Washington, D.C. as one of the city’s only restaurants focused exclusively on Haitian fine dining.

Situated in Shaw, Itiyah pays homage to Haiti’s ancestral roots through a multi-course tasting menu driven by the seasons.

Chef Sebastien Salomon’s culinary ethos is rooted in early memories of his grandmother’s kitchen, where dishes were passed down through observation and memory rather than written recipes. A private chef for foreign leaders and prominent families in Haiti, his grandmother shaped Salomon’s understanding of food’s emotional core, propelling him to bring their homeland’s cuisine to new audiences.

Distinct Afro-Taíno influences that unify the Haitian people are woven throughout the multi-course tasting menu, from the symbolic use of corn native to Taíno cuisine to thoughtful reinterpretations of breadfruit, a once-marginalized staple of survival now reclaimed and transformed into elegant purées, composed desserts, and ice creams. (more…)


View More Stories